Head Butcher

Role overview

This position is for a seasoned Head Butcher to oversee butchery and protein production activities in a central kitchen setting. The role calls for deep hands-on experience in large-scale meat processing, strong team leadership, and a thorough grasp of food safety, production efficiency, and planning. The successful candidate will be accountable for maintaining high levels of quality, compliance, and operational performance across all butchery work.

Key responsibilities

• Direct day-to-day butchery work, covering receiving, cutting, deboning, trimming, portioning, marinating, and packing meat, poultry, and seafood.
• Make sure all output matches company standards, product specifications, quality targets, and portion controls.
• Plan and organize daily production so output aligns with operational needs and dispatch timing.
• Track yields, reduce wastage, and contribute to cost-saving efforts.
• Manage the receiving and inspection of protein items, with attention to quality, temperature control, and food safety requirements.
• Keep HACCP, hygiene, sanitation, and food safety practices consistently in place throughout the operation.
• Ensure correct labeling, traceability, FIFO/FEFO application, and accurate stock records.
• Supervise, coach, and build the capability of the butchery team to support productivity and operational standards.
• Work closely with Production, QA, Procurement, Warehouse, and Logistics teams to keep workflows running smoothly.
• Confirm that tools and equipment are maintained, calibrated, and used safely.
• Review KPIs such as production efficiency, yield results, food safety compliance, and team output.
• Drive ongoing improvement in processes and adopt stronger operational practices.

Requirements

• Diploma or certification in butchery, meat processing, culinary arts, or an equivalent level of practical experience.
• 5 to 8 years of experience in butchery or meat processing.
• 2 to 3 years of leadership experience in a central kitchen, catering, food manufacturing, or similar high-volume production environment.
• Strong working knowledge of poultry, red meat, and seafood processing.
• Good understanding of HACCP, food safety rules, sanitation practices, and quality requirements.
• Proven leadership, communication, and people-management abilities.
• Well-developed organizational skills and the ability to perform under pressure and meet tight production timelines.
• Strong problem-solving ability and close attention to detail.
• Advanced hands-on skill in deboning, trimming, portioning, marination, and protein handling.
• Knowledge of yield control, portion management, and cost optimization.
• Experience with production planning, stock control, FIFO/FEFO, and traceability methods.
• Comfort with production records, batch documentation, and quality reporting.
• Ability to use Microsoft Excel or Google Sheets; ERP exposure will be an added advantage.

Additional information

This is a full-time, onsite role based in Jeddah, Makkah, Saudi Arabia. The position is part of a central kitchen environment focused on protein production and dispatch support.